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Allergen (allergy) Course
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The Allergen Guidance for Food Businesses Online Course provides practical knowledge of food allergens, allergen legislation, food labelling and cross-contamination prevention. Designed for anyone involved in food preparation, service or retail, it helps learners meet UK food safety expectations while protecting customers with food allergies and intolerances through safer working practices.
Allergen Awareness Course Summary
Course Name: Allergen Guidance for Food Businesses Online Course
Duration: 1 hour
Delivery: Online Training Course
Certificate Included: Instant Digital Certificate
Accreditation: CPD Accredited
Suitable For: Food handlers, chefs, catering staff, food retailers, supervisors, managers and food business owners
Assessment: Online Multiple Choice Test
Access: Instant Access
Duration
1 hour
CPD Points
1
Last Updated:
25 Jul 2026
What is Allergen Guidance For Food Business training?
Allergen Guidance for Food Businesses training teaches food handlers and food business operators how to safely manage food allergens throughout preparation, storage, labelling and service. The training explains the UK’s food information requirements, the 14 regulated allergens, allergen communication, and practical measures to reduce cross-contamination.
Learners develop the knowledge needed to identify allergen risks, understand food labelling requirements for different food types, respond appropriately to allergic reactions and support customers with food allergies or intolerances.
Completing this training helps businesses demonstrate good food safety practices, improve customer confidence and support compliance with UK food information and food hygiene legislation.
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Who Is This Course For?
This course is suitable for anyone working with food in hospitality, catering, healthcare, social care, education, retail or food production.
It is particularly relevant for chefs, cooks, kitchen assistants, catering assistants, café and restaurant staff, takeaway employees, supermarket food staff, delicatessen workers, bakery staff, food retailers, care home catering teams, hospital catering staff, food business owners, supervisors and managers responsible for food safety and allergen management.
The course is also suitable for induction training, refresher training and anyone wishing to improve their knowledge of allergen management within food businesses.
Key Benefits
✓ Understand the UK’s 14 regulated food allergens
✓ Apply safe allergen management during food preparation and service
✓ Reduce the risk of allergen cross-contamination
✓ Understand food labelling and allergen information requirements
✓ Improve customer safety and confidence
✓ Support compliance with UK food safety legislation
Course Modules
- Course Introduction – Allergen Guidance for Food Businesses
- Food Hypersensitivity
- Anaphylaxis
- What to Do If Someone Has Anaphylaxis
- Food Information Legislation
- The 14 Allergens, Food Additives and Processing Aids
- Prepacked and Non-Prepacked Food
- Prepacked for Direct Sale (PPDS)
- Distance Selling, Staff Training
- Allergens in Ingredients
- Labelling of Prepacked Food
- Packaging, General Cleaning and Storage
- Reducing Cross-contamination Risks
- When Things Go Wrong, Requirements for Non-prepacked Food
- Allergen Management
- Requirements for Prepacked Food
- Labelling Allergens on Prepacked Products
- Cross-Contamination
- Food Preparation
- Precautionary Allergen Labelling
- Gluten-Free Claims
- Free From Claims
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Learning Outcomes
| Learner Outcome                                                           | Covered |
|---|---|
| Identify the 14 regulated food allergens |    ✓ |
| Explain the difference between food allergy, intolerance and hypersensitivity |    ✓ |
| Recognise the signs and symptoms of anaphylaxis |    ✓ |
| Describe the immediate actions required during an anaphylactic emergency |    ✓ |
| Explain UK food information legislation affecting food businesses |    ✓ |
| Identify allergen information requirements for prepacked and non-prepacked foods |    ✓ |
| Apply safe procedures to minimise allergen cross-contamination |    ✓ |
| Explain PPDS food labelling requirements |    ✓ |
| Demonstrate knowledge of allergen ingredient recording |    ✓ |
| Identify appropriate allergen labelling for food products |    ✓ |
| Explain precautionary allergen, gluten-free and free-from claims |    ✓ |
| Apply good allergen management throughout food preparation and storage |    ✓ |
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What Our Learners Say?
“Clear explanations of allergen labelling and practical examples I use every day.”
Oliver Grant
Restaurant Supervisor
“Excellent refresher with useful guidance on PPDS labelling and cross-contamination.”
Sophie Benett
Care Home Cook
“Easy to complete and highly relevant for our café team.”
Daniel Hughes
Café Manager
4.90/5 from 554+ learners
Why Is Allergen Guidance For Food Business training important?
Food allergies can cause serious and potentially life-threatening reactions, making effective allergen management essential for every food business. This training helps staff identify allergen hazards, communicate accurate food information and follow safe food handling procedures that reduce the risk of cross-contamination.
Understanding allergen legislation and applying consistent workplace practices helps protect customers, maintain public confidence and support high food safety standards. It also assists employers in demonstrating staff competence, reducing the likelihood of costly incidents, complaints and enforcement action while promoting a safer food environment.
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Is Allergen Guidance For Food Business training a legal requirement in the UK?
UK legislation requires food businesses to provide accurate allergen information to consumers and ensure food is described and labelled correctly. Although legislation does not specify that this exact course must be completed, employers have legal responsibilities to ensure staff are appropriately trained and competent for their roles.
Training supports compliance with the Food Information Regulations 2014, Regulation (EU) No. 1169/2011 (retained in UK law where applicable), and the Food Safety Act 1990. It helps businesses implement effective allergen controls, maintain accurate allergen information and reduce risks associated with food allergies.
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Allergen Guidance For Food Business training FAQ?
What is Allergen Guidance for Food Businesses training?
It is an online food safety course that teaches food handlers how to identify allergens, comply with food information requirements, prevent cross-contamination and communicate allergen information accurately to customers.
Who needs Allergen Guidance for Food Businesses training?
Anyone involved in preparing, handling, serving, selling or supervising food can benefit from this training, including chefs, catering staff, care home cooks, café employees, restaurant teams, food retailers and managers.
How long does the course take?
The course takes approximately one hour to complete, although learners can study at their own pace during their access period.
Is Allergen Guidance for Food Businesses training a legal requirement?
The law requires food businesses to provide accurate allergen information and ensure staff are suitably trained and competent. While this specific course is not prescribed by law, training is recognised as good practice for meeting legal responsibilities.
What are the 14 regulated food allergens?
The course explains the UK’s 14 regulated allergens, including cereals containing gluten, eggs, milk, peanuts, tree nuts, fish, crustaceans, molluscs, soya, sesame, celery, mustard, lupin and sulphur dioxide/sulphites.
Does the course cover Natasha's Law?
Yes. The course includes Prepacked for Direct Sale (PPDS) food requirements and explains allergen labelling obligations introduced under Natasha’s Law.
Will I receive a certificate?
Yes. After successfully completing the online multiple-choice assessment, you will receive an instant CPD-accredited digital certificate.
Can this course be used for refresher training?
Yes. It is suitable for induction, refresher training and ongoing professional development for food handlers and food business operators.
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